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Mediterranean Sheet Pan Chicken and Potatoes Recipe

A one-pan, plant-based Mediterranean meal packed with roasted potatoes, chickpeas, and veggies, drenched in herbs, olive oil, and sass.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 cups baby potatoes halved
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 red onion sliced
  • 1 zucchini chopped
  • 1 bell pepper chopped
  • 3 tbsp olive oil
  • 1 lemon juiced
  • 2 tsp dried oregano
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • Fresh parsley optional, but fancy

Method
 

  1. Preheat oven to 400°F like a woman with a purpose.
  2. Toss potatoes, chickpeas, and chopped veggies in olive oil, lemon juice, garlic powder, and oregano.
  3. Season with salt and pepper. You’re the boss.
  4. Spread everything evenly on a sheet pan. Don’t overcrowd, they need space like you do.
  5. Roast for 30 minutes, flipping halfway through so no side feels ignored.
  6. Top with fresh parsley before serving, because aesthetics matter.
  7. Serve hot and feel smug about your life choices.

Notes

🍎 Nutritional Values (Per Serving)

  • Calories: 350
  • Total Fat: 14g
  • Saturated Fat: 2g
  • Carbohydrates: 45g
  • Fiber: 10g
  • Protein: 11g

💊 Vitamins & Minerals (Per Serving)

  • Iron: 20%
  • Vitamin C: 30%
  • Potassium: 25%
  • Vitamin B6: 18%
  • Magnesium: 22%

✨ Extra Notes/Tips

  • Add kalamata olives if you’re feeling salty.
  • Sub sweet potatoes for a sweeter twist.
  • Use parchment paper to avoid scrubbing dishes.
  • A drizzle of tahini sauce? Yes, queen.
  • Leftovers make a killer lunch. You’re welcome.